Bibliografias temáticas / Wine and wine making Statistics

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Literatura científica selecionada sobre o tema "Wine and wine making Statistics"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 1 de fevereiro de 2022

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Artigos de revistas sobre o assunto "Wine and wine making Statistics"

Grenier, Pierre, Inmaculada Álvarez, Jean-Marie Roger, Vincent Steinmetz, Pierre Barre, and Jean-Marie Sablayrolles. "Artificial intelligence in wine-making." OENO One 34, no. 2 (June 30, 2000): 61. http://dx.doi.org/10.20870/oeno-one.2000.34.2.1007.

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In this paper, some terms of Artificial Intelligence are defined. Some present and potential applications of knowledge based systems are presented in the field of wine-making. Areas of concern were: multi sensor fusion, prediction by model cooperation, and diagnosis. Artificial intelligence techniques can indeed be applied for aiding the wine-maker in his choices. They facilitate the combination between experience and recent progress in technology. When associated with statistical processing, they allow knowledge sources to be used more effectively. Beyond

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Magrini, Alessandro, Ottorino L. Pantani, Alessandra Biondi Bartolini, and Federico M. Stefanini. "On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine." Biometrical Letters 53, no. 1 (June 1, 2016): 1–20. http://dx.doi.org/10.1515/bile-2016-0001.

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SummaryThe analysis of wine sensory descriptors is a fundamental step in the improvement of wine making, because the procedures are judged just before bottled wine is ready for consumption. Despite several contributions in the literature, traditional analysis of variance methods are not adequate to analyse sensory descriptors, because they are defined on ordinal scales. In this paper, we exploit cumulative link mixed models in a three-way full factorial design to assess the effect of prefermentative maceration, temperature and saignée on wine sensory descriptors. Using cumulative link mixed mo

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Lanfranchi, Maurizio, Angela Alibrandi, Agata Zirilli, Georgia Sakka, and Carlo Giannetto. "Analysis of the wine consumer’s behavior: an inferential statistics approach." British Food Journal 122, no. 3 (January 3, 2020): 884–95. http://dx.doi.org/10.1108/bfj-08-2019-0581.

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PurposeThe purpose of this paper is to attempt to outline the standard profile of the typical wine consumer, by identifying some relevant features that can influence his/her purchasing choices. Therefore, the purpose of the research is to identify the pre-eminent attributes for wine consumers and the different levels of importance that consumers ascribe to the attributes identified at the time of purchase.Design/methodology/approachIn order to collect the necessary data, an ad hoc questionnaire was utilized. The questionnaire, which was anonymous, was directly distributed with the face-to-face

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Rossokha, Volodymyr, and Oleksandr Petrychenko. "Wine market potential in Ukraine." Ekonomika APK 311, no. 9 (September 28, 2020): 17–29. http://dx.doi.org/10.32317/2221-1055.202009017.

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The purpose of the article is to carry out a comprehensive analysis of the raw material market of wine products, production and distribution of wine through sales channels, opportunities and restrictions on the sale of wine in domestic and foreign markets; to determine the state and potential volumes of wine consumption in Ukraine; to elaborate ways and directions of development of production and consumer potential of the domestic wine market to ensure supply and demand formation. Research methods includes an abstract-logical method to substantiate the production and consumer potential of the

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A. Engelbrecht, Josias, Frikkie Herbst, and Johan Bruwer. "Region-of-origin (ROO) certification as marketing strategy in the South African wine market." International Journal of Wine Business Research 26, no. 2 (June 10, 2014): 139–62. http://dx.doi.org/10.1108/ijwbr-05-2013-0021.

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Purpose – This purpose of the study was to examine the relevance of the presence of geographical information, specifically the certification of region of origin (ROO) on the wine label, in the consumer’s wine purchase decision. In addition, the research investigated how the relevance of ROO varies across demographic and behavioural market segments. Design/methodology/approach – The data gathered via an online questionnaire from 434 South African wine consumers were analysed by employing both descriptive and inferential statistical methods. Findings – The ROO of wine plays a secondary role in i

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Borsellino, Valeria, Francesca Varia, Cinzia Zinnanti, and Emanuele Schimmenti. "The Sicilian cooperative system of wine production." International Journal of Wine Business Research 32, no. 3 (March 31, 2020): 391–421. http://dx.doi.org/10.1108/ijwbr-10-2018-0062.

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Purpose The purpose of this paper is to verify whether, besides the traditional organisational models mainly implemented by wine-making cooperatives, more modern and hybrid organisational forms can be profitably applied within an increasingly competitive wine market. Design/methodology/approach The study outlined in this paper deployed a mixed method. Specifically, an archived analysis, a survey and a descriptive case study (including visits, interviews and documentary analysis) were the methodological techniques used in this study, which were “in series but integrated” between themselves. In

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Dede, Despoina, Eleni Didaskalou, Sotirios Bersimis, and Dimitrios Georgakellos. "A Statistical Framework for Assessing Environmental Performance of Quality Wine Production." Sustainability 12, no. 24 (December 8, 2020): 10246. http://dx.doi.org/10.3390/su122410246.

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The present work presents a statistical framework for analysing and evaluating the environmental performance of 21 wines (protected designation of origin or protected geographical indication) produced in Greece, through their complete lifecycle. For this purpose, the life cycle assessment methodology was used. It is well known that lifecycle thinking is a scientific approach that can support businesses in decision making towards sustainable consumption and production. However, such techniques provide a large amount of multi-dimensional data that are difficult to comprehend and interpret. There

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Dressler, Marc, and Ivan Paunovic. "Customer-centric offer design." International Journal of Wine Business Research 31, no. 1 (March 11, 2019): 109–27. http://dx.doi.org/10.1108/ijwbr-07-2018-0036.

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Purpose The purpose of this study is to provide insight into characteristics of visitor demand for a regionally oriented vinotheque (wine bar and shop) at a UNESCO world heritage destination in Germany. The research especially focuses on expected offer components for a wine bar and shop, including wine-related products and services, to test the theoretical notion of blurred division between product and service offerings. The literature review has revealed that implications of this conceptual notion on wine bar and shop offer creation could be profound as there are different types of wine bar a

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FRAGA, H., J. A. SANTOS, J. MOUTINHO-PEREIRA, C. CARLOS, J. SILVESTRE, J. EIRAS-DIAS, T. MOTA, and A. C. MALHEIRO. "Statistical modelling of grapevine phenology in Portuguese wine regions: observed trends and climate change projections." Journal of Agricultural Science 154, no. 5 (October 6, 2015): 795–811. http://dx.doi.org/10.1017/s0021859615000933.

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SUMMARYPhenological models are considered key tools for the short-term planning of viticultural activities and long-term impact assessment of climate change. In the present study, statistical phenological models were developed for budburst (BUD), flowering (FLO) and veraison (VER) of 16 grapevine varieties (autochthonous and international) from the Portuguese wine-making regions of Douro, Lisbon and Vinhos Verdes. For model calibration, monthly averages of daily minimum (Tmin), maximum (Tmax) and mean (Tmean) temperatures were selected as potential regressors by a stepwise methodology. Signifi

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Němcová, Jana, and Jakub Berčík. "Neuromarketing and the decision-making process of the generation Y wine consumers in the Slovak Republic." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (January 29, 2019): 38–45. http://dx.doi.org/10.5219/1018.

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In recent years, interest in scholarly research on buying behaviour of Generation Y has grown. However, studies are mainly realized abroad and many of them deal with this issue in general. The purpose of this paper is to identify the factors influencing the decision-making process of the Generation Y customers in the selection of wine in the Slovak Republic. A total of 21 respondents participated in the survey. Eye-tracking and a questionnaire were selected for research. For processing and evaluating the eye-tracking research, the Gazepoint Analysis UX Edition software and Microsoft Excel were

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Teses / dissertações sobre o assunto "Wine and wine making Statistics"

Berger, Nicholas. "Modelling structural and policy changes in the world wine market into the 21st century." Title page, contents and abstract only, 2000. http://web4.library.adelaide.edu.au/theses/09ECM/09ecmb496.pdf.

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Includes bibliographical references. Addresses the question of what an economic model of the world wine market suggests will happen to wine production, consumption, trade and prices in various regions in the early 21st century. A subsidiary issue is what difference would global or European regional wine liberalisation make to that outlook, according to such a model. Accompanying CD-ROM comprises spreadsheet written by Nick Berger, November 2000, for the Windows and Office97 versions of Excel; a seven region world wine model (WWM7) - base version projecting the world wine market 1996-2005 as a

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Hall, Edward John. "The influence of occasion on consumer choice: an occasion based, value oriented investigation of wine purchase, using means-end chain analysis." Title page, contents and abstract only, 2003. http://web4.library.adelaide.edu.au/theses/09PH/09phh1756.pdf.

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Includes list of Supplementary refereed publications relating to thesis; and of Refereed conference papers, as appendix 1 Includes bibliograhical references (p. 316-343) Focusses particularly on the purchase of wine and the factors that influence consumer choice and the values that drive the decision process across different consumption occasions. The effectiveness of occasion as part of the theoretical model of means-end chain analysis is investigated, as well as the feasibility of occasion in the Olsen and Thach (2001) conceptual framework of consumer behavior relating to wine.

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Liang, Chao. "An industrial analysis of the United States wine industry, world wine industry and China wine industry." Online version, 1999. http://www.uwstout.edu/lib/thesis/1999/1999liang,pdf.

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Sanborn, Melissa. "The impact of fining on the chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines." Online access for everyone, 2008. http://www.dissertations.wsu.edu/Thesis/Summer2008/M_Sanborn_081308.pdf.

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Minnaar, Phillip P. "Multi-element analysis of South African wines by ICP-AES and their classification according to geographical origin." Pretoria : [s. n.], 2009. http://upetd.up.ac.za/thesis/available/etd-10022009-171204/.

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Tolliver, David Mark. "The essence of wine the meaning of [tirosh] in the Hebrew Bible /." Electronic thesis, 2007. http://dspace.zsr.wfu.edu/jspui/handle/10339/188.

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Van, Antwerpen Lindi. "Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71853.

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Thesis (MSc)--Stellenbosch University, 2012. ENGLISH ABSTRACT: Chenin blanc wine is of economic importance to South Africa and a range of diverse dry and semi-dry wines are locally produced in this genre. Currently, the use of three distinctly different style names, each aimed at providing consumers with information about the flavour of the wines, is encouraged by the South African (SA) wine industry. The styles are fresh and fruity (FF), rich and ripe unwooded (RRUW) and rich and ripe wooded (RRW). Feedback from retail sectors over the past few years, however, repeatedly suggested that the

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Nieuwoudt, Helene Hesta. "Glycerol and wine." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/53745.

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Thesis (PhD)--Stellenbosch University, 2004. ENGLISH ABSTRACT: Key research areas in modern enology are related to the production of wine of consistent quality, as well as to the improvement of existing wine quality through the enhancement of the sensory properties of wine. The formation of glycerol during alcoholic fermentation is highly relevant to both these issues. Since the early years of the zo" century, glycerol has been positively associated with the quality of wine and it is thought to impart important mouth-feel sensations such as "viscosity", "smoothness" and "body". In gen

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Hill, Laura Ellen. "The chemical and sensorial effects of plant-based fining agents on Washington State Riesling and Gewürztraminer wines." Pullman, Wash. : Washington State University, 2009. http://www.dissertations.wsu.edu/Thesis/Fall2009/L_Hill_110909.pdf.

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Thesis (M.S. in food science)--Washington State University, December 2009. Title from PDF title page (viewed on Jan. 19, 2010). "School of Food Science." Includes bibliographical references (p. 94-99).

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Mitchell, Daylene Portia. "Factors affecting port wine colour stability." Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2774.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2018. Port is a wine style that comes from Portugal. It is a sweet fortified dessert wine that is made in red and white styles. The taste is a balanced and complex combination of berry fruit, acidity, sweetness, alcohol and tannins. The taste should be sweet, smooth, complex, with some spiciness and a dry finish, but not astringent (Anon., 2009). There are a variety of port types in terms of flavour intensity, aroma and sweetness levels. Young immature ports can be fruity, simple, coarse, spicy and astringent. The sw

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Livros sobre o assunto "Wine and wine making Statistics"

Kiyomoto, Richard K. Wine grape trials ... New Haven: Connecticut Agricultural Experiment Station, 1993.

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Anderson, Kym. Global wine production, consumption and trade, 1961 to 2001: A statistical compendium. Adelaide, SA: Centre for International Economic Studies, The University of Adelaide, 2003.

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Folwell, Raymond J. Market structure, shares and future consumption levels in the U.S. wine industry. [Pullman]: Agriculture Research Center, College of Agriculture and Home Economics, Washington State University, 1985.

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Anderson, Kym. Global wine markets, 1961 to 2009: A statistical compendium. Adelaide: University of Adelaide Press, 2009.

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László, Pintér. Szőlőültetvények Magyarországon, 2001. Budapest: Központi Statisztikai Hivatal, 2002.

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Marx, Thomas. Die multivariaten statistischen Analysemethoden und deren Anwendung auf den Weinbau. Frankfurt am Main: P. Lang, 1986.

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Wine. London: DK Publ., 2003.

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Wine. New York: DK Publ., 1997.

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Wine and wine based cocktails. London: Orbis, 1986.

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Nardella, Gino. Wine and wine service. London: B.T. Batsford, 1986.

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Capítulos de livros sobre o assunto "Wine and wine making Statistics"

Cracknell, H. L., and G. Nobis. "Wine Production and Wine-making Countries." In The New Catering Repertoire, 289–336. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-21007-7_12.

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Cresci, Gerald D. "Home Wine Making." In ACS Symposium Series, 253–64. Washington, DC: American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1993-0536.ch014.

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Gooner, Richard A. "Making Distribution Work." In Successful Wine Marketing, 245–56. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-0-387-29965-5_24.

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Howland, Peter J., and Jacqueline Dutton. "Making new worlds." In Wine, Terroir and Utopia, 1–23. Abingdon, Oxon ; New York, NY : Routledge, 2019. |: Routledge, 2019. http://dx.doi.org/10.4324/9780429492471-1.

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Sipiczki, Matthias. "Yeasts in Botrytized Wine Making." In Yeasts in the Production of Wine, 229–61. New York, NY: Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-9782-4_7.

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Duncan, Susan E. "Application of Sensory Evaluation in Wine Making." In Wine Analysis and Production, 30–52. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6967-8_2.

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Duncan, Susan E. "Application of Sensory Evaluation in Wine Making." In Wine Analysis and Production, 30–52. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4757-6978-4_2.

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Geraci, Victor W. "California Wine Rises to Stardom." In Making Slow Food Fast in California Cuisine, 107–15. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-52857-1_10.

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Shen, Cangliang, and Yifan Zhang. "Wine and Pickle Making and Characterization." In Food Microbiology Laboratory for the Food Science Student, 79–85. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-58371-6_14.

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Geraci, Victor W. "The Early Wine Industry; Establishing California Vintibusiness." In Making Slow Food Fast in California Cuisine, 49–56. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-52857-1_5.

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Trabalhos de conferências sobre o assunto "Wine and wine making Statistics"

Soccol, Matteo, Antonio Perra, Silvia Loddo, Paolo Meloni, Massimo Barbaro, Mauro lo Cascio, and Costantino Sirca. "Sustainable water management in quality wine-making." In 2019 IEEE International Workshop on Metrology for Agriculture and Forestry (MetroAgriFor). IEEE, 2019. http://dx.doi.org/10.1109/metroagrifor.2019.8909236.

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Khmelev, Vladimir N., Valeriy P. Sevodin, Vladimir I. Shesternin, Yuriy M. Kuzovnikov, and Sergey V. Levin. "Using of ultrasound in grape wine making process." In 2015 16th International Conference of Young Specialists on Micro/Nanotechnologies and Electron Devices (EDM). IEEE, 2015. http://dx.doi.org/10.1109/edm.2015.7184530.

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Gaspar, Eniko. "THE FERMENTATIVE CAPACITY UNDER THE ASPECT OF THE SULPHITORESISTANCE OF THE WINE YEASTS ISOLATED FROM THE WELL KNOWN WINE MAKING AREAS." In 13th SGEM GeoConference NANO, BIO AND GREEN � TECHNOLOGIES FOR A SUSTAINABLE FUTURE. Stef92 Technology, 2013. http://dx.doi.org/10.5593/sgem2013/bf6/s25.033.

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Zolotov, S. A., I. Yu Mekhantsev, and N. V. Guseva. "STATE AND DEVELOPMENT OF RUSSIAN WINE-MAKING EQUIPMENT IN THE PLANNED AND MARKET ECONOMY." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.535-539.

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The article presents an analysis of developers and manufacturers of technological equipment for wine production in the planned and market economy. It was found that most organizations of developers and manufacturers of equipment for wine production were re-profiled or ceased their activities. The wine industry is faced with the task of establishing discrete principles of winemaking with programming of individual processes and devices instead of automated production lines that do not have technological flexibility. And the law "on viticulture and winemaking", signed by the President of the Russ

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Pokazannik, Е. V. "“DON VALLEY” WINE-MAKING CLUSTER AS AN ENOGASTROTOURISM DEVELOPMENT SITE: SOCIO-CULTURAL COMPONENT." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.229-233.

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“Don Valley” is more than a historic or geographic location, - it is an official name of a wine-making area, proposed by Rostov Region administration for consolidation of local wine-makers under the single mega-brand. Specialized regional cluster “Don Valley” is “an association of leading scientific, educational, industrial, engineering and innovative organizations and enterprises of the Rostov region, operating in the following areas: wine-making, manufacturing of components for wineries, scientific-research and educational programmes, development of retail infrastructure, promotion of wine-t

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David, Robert, Denis Dochain, Jean-Roch Mouret, Alain Vande Wouwer, and Jean-Marie Sablayrolles. "Modeling of the boost effect originated by nitrogen addition during wine-making fermentation." In 2012 20th Mediterranean Conference on Control & Automation (MED 2012). IEEE, 2012. http://dx.doi.org/10.1109/med.2012.6265663.

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Fengjiao Fan, Jianping Li, Guoming Gao, and Chenxi Ma. "Mathematical model application based on statistics in the evaluation analysis of grape wine quality." In 2015 12th International Computer Conference on Wavelet Active Media Technology and Information Processing (ICCWAMTIP). IEEE, 2015. http://dx.doi.org/10.1109/iccwamtip.2015.7493956.

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Zaharov, M. A., and V. A. Zaharova. "Ways to solve the problems of counterfeiting products of the wine industry." In SCIENCE OF RUSSIA: GOALS AND OBJECTIVES. L-Journal, 2020. http://dx.doi.org/10.18411/sr-10-12-2020-29.

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The article deals with the topical issue of combating counterfeit food products, in particular wine-making. The main controllable indicators are given, based on the verification of which it is possible to assess the finished product authenticity, quality and safety. A steady increase in the counterfeiting alcoholic beverages level and ways of solving countering the counterfeit products release in the developing methodological base context a are noted. The finished product monitoring relevance in the domestic market is noted, and the analytical analysis methodology improvement based on it, as w

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Herzog, Patricia Snell, Rahul Yadav, and Davide Bolchini. "Question-Generating Datasets: Facilitating Data Transformation of Official Statistics for Broad Citizenry Decision-Making." In CARMA 2020 - 3rd International Conference on Advanced Research Methods and Analytics. Valencia: Universitat Politècnica de València, 2020. http://dx.doi.org/10.4995/carma2020.2020.11602.

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Citizenry decision-making relies on data for informed actions, and official statistics provide many of the relevant data needed for these decisions. However, the wide, distributed, and diverse datasets available from official statistics remain hard to access, scrutinise and manipulate, especially for non-experts. As a result, the complexities involved in official statistical databases create barriers to broader access to these data, often rendering the data non-actionable or irrelevant for the speed at which decisions are made in social and public life. To address this problem, this paper prop

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Lu, Yi, Jiong Tang, and Huageng Luo. "Wind Turbine Gearbox Fault Detection Using Multiple Sensors With Feature Level Data Fusion." In ASME 2011 Turbo Expo: Turbine Technical Conference and Exposition. ASMEDC, 2011. http://dx.doi.org/10.1115/gt2011-46538.

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Fault detection in complex mechanical systems such as wind turbine gearboxes remains challenging, even with the recently significant advancement of sensing and signal processing technologies. For example, the non-stationary nature of the wind load may require the joint time-frequency domain feature extraction methods for the signals collected from the gearbox. In this paper, a harmonic wavelet based method is adopted, and a speed profile masking technique is developed to account for tachometer readings and gear meshing relationship. In such a way, those features with fault-related physical mea

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Relatórios de organizações sobre o assunto "Wine and wine making Statistics"

Dharmadhikari, Murli R., Sebastian Donner, and Jennifer Hansen. Experimental Wine Making. Ames: Iowa State University, Digital Repository, 2010. http://dx.doi.org/10.31274/farmprogressreports-180814-2399.

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